For a richer flavor, try using provolone or Gruyere cheese in addition to, or in place of, the mozzarella. Add a pinch of red pepper flakes for a touch of heat. Fresh herbs, such as basil or oregano, can be used in place of dried herbs for a more vibrant flavor. To prevent the crust from becoming soggy, pre-bake it for 5-7 minutes before adding the filling. Feel free to add other vegetables, such as bell peppers or mushrooms, to the zucchini mixture.
Easy Zucchini Pie
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS169
Embrace the garden's bounty with this delightful zucchini pie, a savory sensation perfect as an appetizer or a light meal. The creamy mozzarella and tangy mustard create a symphony of flavors that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol80 mg
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Fiber1 g
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Protein12 g
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Saturated Fat8 g
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Sodium647 mg
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Sugar4 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)
02 Step
Recipe View Melt butter in a large skillet over medium heat. Add zucchini and onion; cook, stirring occasionally, until softened and slightly translucent, about 8-10 minutes. Season with salt, pepper, garlic powder, basil, and oregano. Stir to combine and remove from heat. (12 minutes)
03 Step
Recipe View In a separate bowl, whisk together the eggs and mozzarella cheese until well combined. Gently fold the zucchini mixture into the egg mixture. (5 minutes)
04 Step
Recipe View Unroll the crescent roll dough and separate into two rectangles. Place the dough into an 8x12-inch baking dish, pressing it into the bottom and slightly up the sides to form a crust. Spread Dijon mustard evenly over the crust. (5 minutes)
05 Step
Recipe View Pour the zucchini-egg mixture into the prepared crust. (2 minutes)
06 Step
Recipe View Bake in the preheated oven until the filling is set and the crust is golden brown, approximately 18-20 minutes. (20 minutes)
07 Step
Recipe View Let cool for at least 10 minutes before cutting into squares or wedges and serving. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Oswaldo Koepparmstrong
Jan 6, 2025Easy to follow and delicious. I will definitely make this again.
Edgardo Oreillyconnelly
Sep 26, 2024I added some sun-dried tomatoes to the filling and it was amazing!
Brennon Toy
Jul 15, 2024The mustard adds a nice tang that complements the zucchini perfectly.
Alex West
Jun 24, 2024This recipe was a hit at my family gathering! Everyone loved it!
Torrance Vonrueden
Mar 4, 2024I pre-baked the crust as suggested and it turned out perfectly crispy.